Crostata Ricotta e Visciole
Crostata Ricotta e Visciole is a classic Roman tart made with buttery pasta frolla (pastry) and a creamy and delicious ricotta and sour cherry jam filling. This crostata is so simple to make and is perfect served for breakfast with a cappuccino or for dessert.
Servings: 12 servings
Equipment
- Food processor
- 9 inch loose bottom non-stick tart pan
Ingredients
For the pasta frolla
- 250 g (2 cups) Italian 00 flour or all-purpose flour
- 80 g (1/2 cup) sugar
- 1 large egg
- 120 g (8.5 tablespoons) cold butter cubed
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- Zest of half a lemon
- 1 pinch salt
For the filling
- 500 g (2 cups) ricotta (well drained)
- 2 tablespoons sugar
- Zest of half a lemon
- 340 g (1 cup) cherry jam (preferably sour cherry)
- 1 large egg
Topping
- 1 beaten egg for brushing on top
- powdered sugar (icing sugar) for dusting on top
Instructions
- Put all the pasta frolla ingredients into a food processor and blitz until a rough dough has formed. Tip it out onto a clean work surface and knead it together into a smooth ball. Flatten it out into a round disc and then cover in plastic wrap and place in the fridge for 1 hour (can also be prepped 1-2 days in advance).
- Put the drained ricotta in a bowl with the egg, sugar and lemon zest and whisk together until smooth and creamy, set aside.
- Remove the pastry from the fridge and cut slightly more than half for the base.
- Lightly sprinkle your work surface and rolling pin with flour. Roll out the dough to about 1/4 inch (1/2cm) thick and large enough to fit your tart tin. If your pastry is breaking, knead it for a few seconds to warm it up then start rolling it out again.
- Lift the pastry up with the help of your rolling pin and drape it over the tart tin. Carefully tuck it into the sides then roll your rolling pin over the top to cut off the excess.
- Next, spread the cherry jam all over the base of the tart. Dollop the ricotta on top then spread it out into an even layer.
- Roll your remaining piece of pastry out and lay it carefully over the top of the crostata. Roll your rolling pin over the top the seal the edges then place it in the fridge for 30 minutes.
- Preheat the oven to 180C (350F)
- Brush the top of the crostata with beaten egg then bake it in the oven for 45-50 minutes. Remove and let it cool completely before serving. I like to dust our with powdered sugar on top!
Notes
- Prep ahead - you can assemble the crostata and keep it stored in the fridge for up to 24 hours. I wouldn't leave it any longer than this, as the pastry will absorb too much moisture.
- Leftovers - you can store leftover crostata in the fridge for up to 4-5 days.
Nutrition
Calories: 345kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 134mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 1mg
